Can we just talk about this smoked chicken tortilla soup? This brothy, spicy soup is loaded with flavor from the smoked chicken and spices. We use leftover smoked chicken from the weekend, but you can make this with rotisserie chicken that you pick up on the way home.
Try a few other cold weather soups below!
- 1 medium onion diced
- 5 cloves garlic shredded
- 2 tbls canola oil
- 2 medium jalapenos
- 1 can tomatoes with chilis (rotel)
- 1 can diced tomatoes
- 1 tbls ancho chili powder
- 1 tsp ground cumin
- 1 tsp ground chipotle
- 1 can black beans rinsed and drained
- 1 bag frozen corn
- 4 cups cooked chicken (cut into bite sized pieces)
- 40 oz. chicken broth
- 1 tsp garlic bullion
- 1 tsp chicken bullion
Ingredients for topping the smoked chicken tortilla:
- 1 avocado cut into chunks
- fresh cilantro
- 2 limes, quartered
- 1 1/2 cups Tortilla strips fried fresh, or purchased
Place chicken in a small pot and pour in enough broth to just cover the chicken. Warm over low heat.
In a separate pot, sweat the onion, garlic and jalapeno in the canola oil for 2-3 minutes. Add in bullion and stir until dissolved. Add in ancho, cumin and chipotle, and stir for 1 minute.
Pour in both cans of tomatoes and remaining broth. Heat to a simmer.
Add in corn and black beans. Simmer for 3 minutes and add in warm chicken and all of the broth.
Simmer for 5 more minutes. Season with salt and pepper to taste.
Serve in bowls, with avocado and tortilla strips, and a fresh squeeze of lime.
- Category: Soup
- Method: Stove top
- Cuisine: Mexican
Keywords: Chicken soup, tortilla soup, simple dinners